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Gluten-Free Spanakopita Triangles recipe by Safe Plated

Gluten-Free Spanakopita Triangles

Savory spinach and feta filling baked in a crispy gluten-free phyllo dough. A classic Greek snack made allergy-friendly.

65m4 servings
Contains dairyContains eggContains wheat
220 cal|12g protein|15g carbs|12g fat|2g fiber

Ingredients

  • about 285 g Spinach (fresh or frozen, thawed and squeezed dry)
  • about 113 g Feta Cheese (crumbled)
  • about 113 g Ricotta Cheese
  • 2 Eggs (large)
  • 2 tablespoons Fresh Dill (chopped)
  • 10 sheets Gluten-Free Phyllo Dough (thawed)
  • 1/2 cup Melted Butter (or olive oil)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat oven to 190°C.
  2. 2In a large bowl, combine spinach, feta cheese, ricotta cheese, eggs, and dill. Mix well.
  3. 3Brush a sheet of gluten-free phyllo dough with melted butter. Layer another sheet on top and brush with butter. Repeat until you have 5 layers.
  4. 4Cut the phyllo stack into strips (approx. 7.62-10.16 cm wide).
  5. 5Place a spoonful of spinach filling at the end of each strip and fold into a triangle shape.
  6. 6Brush the triangles with melted butter and bake for 30-35 minutes, or until golden brown.
  7. 7Let cool slightly before serving.

Substitutions

Gluten-Free Phyllo Dough → (avoids Gluten)

Ensure the gluten-free phyllo is certified gluten-free to avoid cross-contamination.

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